Step 1

Gradually heat the milk in a heavy-bottomed saucepan. Stir constantly so it doesn't burn. Heat the milk to 190F.

Step 2

Take the pot off the heat and pour in the vinegar.

Step 3

Whisk.

Step 4

Cover with a lid and leave for 30 minutes.

Step 5

Arrange some cheesecloth in a colander. Set the colander over a bowl. Using a slotted spoon, transfer the milk solids from the pot into the colander. Leave for 30 minutes to drain.

Step 6

Wrap the cheesecloth around the solids to form a ball of cheese. Tighten it, then run it under cold water while kneading the cheese until it cools.

Step 7

Transfer the cheese to a bowl, and mash it up with a fork to form smaller curds. Add salt, then place it in the fridge for at least one hour before eating.